Melissa's scones

Cranberry-Orange Scones

Makes 12 Scones

For the scones-

3 C flour

3TB Sugar

2 1/2 Tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Grated zest of 1 orange

10 TB cold unsalted butter

1 C cold butter milk (or 1 C cold milk and 1 TB lemon juice)

3/4 C dried cranberries

1/4 C chopped dried apricots

For the Glaze:

3/4 C powder sugar

1TB orange juice

Pre-heat the oven to 425 and line a baking sheet with parchment paper.

In a bowl stir together the flour, sugar, baking powder, baking soda, salt and orange zest. Add the butter to the flour mixture. Using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse crumbs.

Add the buttermilk to the flour mixture all at once and stir until a sticky dough forms. Stir in the cranberries and apricots just until evenly distributed.

Scrape the sides and bottom of the bowl and turn the dough out onto a lightly floured work surface. With floured hands, gently knead the dough 8-10 strokes, the dough with be very soft. Press the dough into a loose rectangle about 1 1/2 in thick. Fold the rectangle like a letter, overlapping the short sides in the middle. Pat out the dough into a thick rectangle. Divide in half. Pat each portion into a round 3/4 in thick and 8 in in diameter. Cut each into 6 wedges.

Place the wedges 2 in apart on prepared sheet. Bake the scones until golden brown 14-18 minutes. Transfer to wire racks.

If desired, in a small bowl, stir together the powder sugar with the orange juice until smooth. Adjust the consistency if needed. Using a pastry brush, brush the glaze over the hot scones. Let stand for at least 10 minutes.

Kara's Muffins

Fruit Bran Muffins

1 1/2 c whole bran

1 c milk

1 egg

1/4 c oil

1/3 c sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp lemon peel

1/4 tsp salt

1 c fresh fruit of your choice, chopped

Combine bran and milk in a bowl, let sit for 3 minutes, then stir in the egg and oil. In a separate bowl combine flour, sugar, baking powder and soda, cinnamon, lemon and salt. Add the bran mixture. Fold in the fruit. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

Angie's ham and egg cups

Ingredients:

• Eggs


• Ham slices (any lunch meat ham would be fine)


• Cheese, to your liking


• Salt & Pepper


• Any veggies you want to include (I didn't add any this time, but like to add red peppers)

Directions:

• Spray your muffin pan with Pam or another nonstick spray and preheat the oven to 400 degrees.


• Place one slice of ham in a muffin cup. Press down so it creates a 'cup'. Now place a second piece of ham in the same cup, but going the opposite direction. You're basically criss-crossing your slices so that the egg can't escape


• Crack an egg into your ham cup. I like my scrambled, so I did that step first in a separate bowl. You could definitely keep the yolk intact if that is more your style!


• Add in veggies and top with cheese. (I mix my cheese in.)


• Bake for 15 minutes and enjoy!

Lindsay's Apples and whipped cream

Baked Apples-

Ingredients

• 6 apples - peeled, cored and sliced
• 1/2 cup white sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts
  
• 1/2 cup whole milk
• 1/4 cup brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture. Sprinkle with brown sugar.
3. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Cinnamon Whipped cream-

Ingredients

• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 2 tablespoons confectioners' sugar
• A few sprinkles of cinnamon

Directions

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Megan's Granola

Meg's Granola (recipe originally from my friend Stephanie). 6 cups old fashioned oats 1 cup brown sugar 6 cups wheat germ 6 cups coconut 1 cup chopped walnuts (almonds, pecans, etc). 1 cup powdered milk 2/3 cup honey or maple syrup 2/3 cup oil 1 tsp vanilla 1 cup raisins 1/2 cup ground flax seed 1) Mix first six ingredients. Mix honey, oil and vanilla and pour over dry ingredients. Mix well. 2) Bake in 2 greased large shallow pans at 300 degrees Fahrenheit for 30 minutes. Stir twice while baking. Add raisins and flax seed. Spread out on brown paper bag to cool. Variations: Mix old fashioned and quick oats More brown sugar (original recipe calls for 6 cups) No wheat germ Less chopped nuts Add other dried fruits such as dates, apricots and/or dried cranberries Mix honey & maple syrup; use a little more than half called for Add box of nutty flax cereal or other bran cereal Less raisins No coconut